Dear Jimmy. First of all many thanks for your videos, they bring a lot of valuable and well structured knowledge, and fun, too! As for the Metodo Asti, I have a question regarding it. Do you concur that the both Asti Spumante (well, just Asti as of now) and Moscato d'Asti are being produced by the same "1 fermentation in tank" method? Different sources provide slightly different information, e.g. one states that Asti is being produced by Metodo Martinotti (2 fermentaions in tank), whereas Moscato is being produced by Metodo Asti (1 fermentation). Also, some sources state that Asti is always have a full sparkliness (spumante), while Moscato is always half-sparkling (frizzante). Personally, I find those stathements quite dubious. I would be very gratetul to you for your a bit deeper diving into the manufacturing of the both wines. Many thanks in advance!
Hello! The WSET Level 4/Diploma text describes Asti and Moscato d'Asti being made into sparkling wine through the process of a single fermentation in tanks that can sustain pressure - so we will stick to that definition for the purposes of this video. The WSET has to keep the definitions of wines and their processing methods concise, because exploring every single way that certain wines are described and made would be too tricky to explain and examine - and no one would ever get through the course! What you have highlighted is that there are no absolute rules when it comes to wine, which I think makes it all the more interesting. Cheers!
I have never understood why they don't make a still dessert wine out of Muscat since they have a lot of it? Michele Chiarlo has made something similar and is quite nice, but I believe it is more of a frizzante style. Why not something akin to Muscat Baumes de Venises which I believe is slightly fortified, but also quite good. Since they don't eat a lot of rich desserts there something like that would be good with delicate cheeses and fresh fruit. Your thoughts?
So much is down to market, reputation and tradition. I agree a fortified or even a late harvest dessert wine from Moscato is a delicious idea. There are some passito Moscatos being produced in Piemonte and there is a Piemonte Moscato Passito DOC, so well worth looking out for those.
Dear Jimmy. First of all many thanks for your videos, they bring a lot of valuable and well structured knowledge, and fun, too!
As for the Metodo Asti, I have a question regarding it. Do you concur that the both Asti Spumante (well, just Asti as of now) and Moscato d'Asti are being produced by the same "1 fermentation in tank" method?
Different sources provide slightly different information, e.g. one states that Asti is being produced by Metodo Martinotti (2 fermentaions in tank), whereas Moscato is being produced by Metodo Asti (1 fermentation).
Also, some sources state that Asti is always have a full sparkliness (spumante), while Moscato is always half-sparkling (frizzante). Personally, I find those stathements quite dubious.
I would be very gratetul to you for your a bit deeper diving into the manufacturing of the both wines. Many thanks in advance!
Hello! The WSET Level 4/Diploma text describes Asti and Moscato d'Asti being made into sparkling wine through the process of a single fermentation in tanks that can sustain pressure - so we will stick to that definition for the purposes of this video. The WSET has to keep the definitions of wines and their processing methods concise, because exploring every single way that certain wines are described and made would be too tricky to explain and examine - and no one would ever get through the course! What you have highlighted is that there are no absolute rules when it comes to wine, which I think makes it all the more interesting. Cheers!
@@WineWithJimmy msny many thanks gor making straight and clear. Have a good one. Cheers!
I have never understood why they don't make a still dessert wine out of Muscat since they have a lot of it? Michele Chiarlo has made something similar and is quite nice, but I believe it is more of a frizzante style. Why not something akin to Muscat Baumes de Venises which I believe is slightly fortified, but also quite good. Since they don't eat a lot of rich desserts there something like that would be good with delicate cheeses and fresh fruit. Your thoughts?
So much is down to market, reputation and tradition. I agree a fortified or even a late harvest dessert wine from Moscato is a delicious idea. There are some passito Moscatos being produced in Piemonte and there is a Piemonte Moscato Passito DOC, so well worth looking out for those.